Garden Vegetable Soup

Ingredients

• 1 yellow onion
• 3-4 cloves garlic
• 1 large gold potato (about 1 1/2 cups diced)
• 2 small/medium carrots (or 1 large)
• 1 medium zucchini
• 3-4 tomatoes
• 5 oz. green beans (about 1 heaping cup cut)
• 2 ears sweet corn
• 6 cups vegetable broth
• 2/3 cup fresh herbs (I use basil + parsley)

Optional but recommended:

• 1 Tbsp. white miso (to stir in at end)

Instructions

• Prepare vegetables: Dice onion, potato, carrot, zucchini and tomato. Trim and cut green beans into about 1-inch pieces. Carefully cut kernels off corn. Mince garlic.
• In a large stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
• When onion is translucent, add minced garlic and potato. Stir and sauté 1 minute.
• Add broth, carrot, zucchini, tomato, green beans, and corn. Increase heat and bring to a light boil.
• Cover and reduce heat to a simmer. Simmer for about 15-20 minutes (or until potato is tender.)
• Meanwhile, roughly chop fresh herbs. Stir in herbs during the last couple minutes of cooking.
• Recommended miso addition: On a small bowl, whisk together miso and 1/4 cup warm water to thin and remove clumps. Add to pot right before serving and stir to combine. (If not using miso, simply salt/pepper to taste as desired.)

Notes

Variations: Try it with other herbs or vegetables such as peas, yellow summer squash, bell pepper, mushroom, broccoli, cauliflower, mixed greens, etc.

Other additions: You can also decrease the vegetables to make room for some quinoa, white beans, pasta, rice, etc.

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